Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures
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Alizée Guérin [1] ; Helene Thorsen Rønning [2] ; Claire Dargaignaratz [1] ; Thierry Clavel [1] ; Véronique Broussolle [1] ; Jacques Mahillon [3] ; Per Einar Granum [2] ; Christophe Nguyen-The [1]
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[1] University of Avignon
University of Avignon
Arrondissement d’Avignon, Francia
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[2] Norwegian University of Life Sciences
Norwegian University of Life Sciences
Noruega
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[3] Université Catholique de Louvain
Université Catholique de Louvain
Arrondissement de Nivelles, Bélgica
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- Localización: Food microbiology, ISSN 0740-0020, Vol. 65 (August), 2017, págs. 130-135
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Besides Bacillus cereus, some strains of the psychrotolerant, potentially foodborne pathogen Bacillus weihenstephanensis can produce the emetic toxine (cereulide). This toxin is a heat- and acid-stable cyclic dodecadepsipeptide that causes food intoxication with vomiting. However, some severe clinical cases with lethal outcomes have been described. If cereulide can be produced during refrigerated storage, it will not be inactivated by reheating food, representing an important risk of food intoxication for consumers. In this paper, we determined the capacity of the B. weihenstephanensis strains BtB2-4 and MC67 to grow and produce cereulide on agar media at temperatures from 8 °C to 25 °C and at a pH from 5.4 to 7.0. At 8 °C, strain BtB2-4 produced quantifiable amounts of cereulide, whereas the limit of detection was reached for strain MC67. For BtB2-4, cereulide production increased 5-fold between 8 °C and 10–15 °C and by more than 100-fold between 15 °C and 25 °C. At temperatures of 10 °C and higher, cereulide concentrations were within the range of those reported by previous works in foods implicated in emetic poisoning. At 25 °C, decreasing the pH to 5.4 reduced cereulide production by strain BtB2-4 by at least 20-fold.
